Aubergine Slow Cooker Ratatouille
Easy slow cooker ratatouille made with courgettes, peppers, tomatoes, potatoes, and tofu. A flexible one-pot vegetable stew inspired by the classic French dish, for low-effort cooking, batch prep, and simple vegan meals.
Equipment
- 1 Slow Cooker
Ingredients
- 2 courgettes (zucchini)
- 3 bell peppers
- 2 onions
- 3 potatoes
- 250 g firm tofu
- 1 400 g. tin chopped tomatoes
- Garlic
- Thyme, oregano, bay leaf
Instructions
- Peel and quarter onions.
- Wash or peel potatoes, courgettes, and peppers, and cut them into chunks roughly the size of a cherry tomato.
- Finely chop or crush garlic.
- Add the ingredients in the following order: potatoes and onions, peppers, tomatoes, garlic, herbs, olive oil, salt, and pepper. Place courgettes on top.
- Do not add extra liquid unless your slow cooker runs unusually hot.
- Cook on low for 5-6 hours, or on high for 2½-3 hours.
- Press tofu and cut into fairly large cubes, and add it during the final 60–90 minutes of cooking.
Notes
If the ratatouille seems watery near the end of cooking: Leave the lid slightly ajar for 30–45 minutes, or let the dish rest uncovered before serving.
Finish and serve: Remove the bay leaf. Taste and adjust the seasoning if needed. Add a splash of balsamic vinegar or lemon juice for extra brightness.
